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Butterscotch Rum Cake

Delight in the rich and tantalizing flavors of this Butterscotch Rum Cake, infused with spiced rum and adorned with crunchy walnuts. A perfect dessert that promises to steal the show at any gathering.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 servings
Calories: 380kcal

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Saucepan

Ingredients

For the Cake

  • 1 package yellow cake mix
  • 1 package (3.4 oz) butterscotch pudding mix
  • 3 large eggs
  • 1/3 cup cooking oil
  • 1/2 cup cold water
  • 1/2 cup spiced rum
  • 1 1/4 cups chopped walnut pieces

For the Rum Glaze

  • 1 stick butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup spiced rum

Instructions

  • Preheat your oven to 325°F (165°C) and prepare a Bundt pan.
  • In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, water, and rum. Beat until fluffy.
  • Sprinkle walnuts in the pan, pour batter over them, and bake for 50 minutes to 1 hour.
  • Let the cake cool in the pan for 5 minutes before turning it out.
  • Melt butter in a saucepan, add water and sugar, boil for 5 minutes, then stir in rum.
  • Poke holes in the cake, pour warm glaze over it, and let it soak in.
  • Cover the cake and let it sit for a few hours before serving.

Notes

This Butterscotch Rum Cake gets better with time as it soaks in the flavorful glaze.

Nutrition

Calories: 380kcal | Fat: 18g